Gluten Free Chocolate Chip Pancakes
Since I went gluten free pancakes have been one thing I haven’t eaten. Alex and I love to make elaborate breakfasts about once a month on Saturdays so I knew I had to find a gf recipe for pancakes. This recipe is based on one off the box of the King Arthur Flour: Gluten Free Baking Mix box. They (thankfully) have a whole host of recipes on the back and when I finished the box of baking mix I cut out the recipes. I have used both the KAF mix and my own gf mix to make these, both worked well.I didn’t really care for the recipe as they had it written so I changed a couple of things and now I’m pretty happy with the results. Make sure you let the batter sit for about 10 minutes. This allows the flour to absorb the moisture in the batter and keeps it from being lumpy. If you don’t like chocolate chip pancakes you can feel free to leave them out. One alternative is to add cinnamon instead; this is a favorite of Alex’s.
These pancakes are of course a slightly different consistency than their glutened counterparts. But I have found that they taste amazing when you first make them and they store very well. The reheated pancakes can have a odd texture if you reheat them too long though, so just be very careful if you go to do that and reheat in small increments.
Gluten Free Chocolate Chip Pancakes:1 Cup Gluten Free Flour1 Tablespoon Sugar½ Teaspoon Xanthan Gum1 Egg1 Tablespoon melted Coconut Oil¾ Cup Milk½ Teaspoon VanillaChocolate Chips (optional)
In a medium bowl whisk the flour, Xanthan gum and sugar together. Add the egg, oil, milk and vanilla and whisk until blended.
Set aside for 10 minutes to allow the batter to thicken. Add chocolate chips if using.
Heat your griddle, pour ¼ Cup of batter onto the griddle when hot. Cook until the pancakes edges are brown and the top is no longer glossy.
[amd-yrecipe-recipe:15]
Source: Adapted from King Arthur Flour